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Filed Under:Australia / Sydney
Posts on Regator:333
Posts / Week:1.8
Archived Since:August 30, 2011

Blog Post Archive

Indo Rasa, Kingsford

If you’ve always been unsure about what to order at an Indonesian restaurant, Indo Rasa is the perfect place to start figuring it out. The pictorial menu – that’s 61 shots spread over 11 pages – makes order-by-pointing a much more accurate...Show More Summary

The Palace Tea Room, QVB, Sydney

It's an age old question: which goes first on the scone? The jam or the cream? Sure you need good lashings of both - but the order in which you dress a scone inevitably crops up at every afternoon tea. All it takes is a raised eyebrow...Show More Summary

Golden Palace Seafood Restaurant, Cabramatta

Mud crab for $10.80 per half kilo? We couldn't get to Golden Palace fast enough. The market price for seafood changes regularly here, but as we parked in the sprawling council carpark in the middle of Cabramatta, the scrolling LED sign outside the restaurant confirmed tonight's price. Show More Summary

Geoduck, sea snail and giant mantis prawn at Rainbow Seafood Restaurant, Lamma Island, Hong Kong

There's no two ways about it. The geoduck clam is the most phallic looking creature on the planet. The neck of this clam extends in a very suggestive fashion from its shell, and because it can live to more than 100 years old, record lengths of up to two metres are not unusual. Show More Summary

Burger Project, Sydney

Sydney's obsession with burgers isn't just a fad. It's a lifestyle. The crowds that plagued Burger Project when they first opened in late October are just as strong five months later. They've changed a few things since then. The thick buns that were chastised as being too dry by punters has been swapped out for a softer and sweeter version. Show More Summary

Taiwan Ganbei, Haymarket Chinatown

Deep fry it and they will come. The deep golden hue and promise of crunch lures almost everyone in. It's how I managed to convince most of my dining companions to try this dish, slices of pork stuffed with baby leeks and coated in a salt and pepper crumb. Show More Summary

Work in Progress by Patrick Friesen, Sydney

Work in Progress - the city bar launched by the Merivale group in May 2014 - lives up to its name with its newest spin, a pop-up fried chicken and noodle bar. Leading the charge is Papi Chulo head chef, Patrick Friesen, who says the menu is a reflection of what his fellow chefs like to eat after service. Show More Summary

Banh Cuon Kim Thanh, Bankstown

Forget about toast and cereal. In Vietnam, breakfast is all about banh cuon for breakfast: slippery rice noodles served with slices of ch? l?a Vietnamese pork sausage, bean sprouts, cucumber and shredded lettuce. The noodles can be rolled...Show More Summary

Korean fried chicken at Seoul Orizin, Haymarket

Korean fried chicken isn't just fuel. It's an entire sensory experience. Show me someone whose eyes don't light up at the sight of that golden batter, rippled with scales that promise an earth-shattering crunch. Forget about cutlery....Show More Summary

Brewery Yard Markets at Central Park, Chippendale

Markets are never a good match for night owls. Weekend sleep-ins usually win in my household. But a 10am market start is doable in my books, especially if the promise of donuts is involved. That's how I ended up at the new Brewery Yard...Show More Summary

Li-Sun Exotic Mushroom tour in the old Mittagong railway tunnel

The Mittagong railway mushroom tunnel is unlike anything you've ever seen. Cool, damp and eerily quiet, the long disused train tunnel has been used to grow mushrooms since the 1950s. The tunnel itself stretches for 650 metres, its curved archway soaring way above our heads. Show More Summary

Gold Coast Eats: MOS Burger, Miami Marketta Street Food Market and donuts from Blackboard Coffee and Paddock Bakery

There's one way to explore a city, and that's to track down its finest donuts. What greater reward is there than sinking your teeth into a soft and pillowy donut, a ring of sugar sticking relentlessly to your lips. It's how we endedShow More Summary

Ken's Sushi Bar Dining, Bexley North

Japanese food is famously expensive, right? Not at this suburban hideaway. Bexley North locals have known about Ken’s for years. Dinner is almost impossible to get into unless you have a booking at this humble 36-seater. Lunchtimes are just as chaotic. Show More Summary

Kiyomi by Chase Kojima at Jupiters Hotel and Casino, Gold Coast

What's a kiyomi? It's a small Japanese citrus fruit that has been cross-bred from a tangerine and an orange. Kiyomi is also the name of Chase Kojima's newest restaurant, opening late last year at Jupiters on the Gold Coast. The executive chef of Sokyo doesn't just have a thing for casinos. Show More Summary

Boon Cafe at Jarern Chai Asian Grocer, Sydney

Let's face it. Jarern Chai is unlike any Asian grocery Sydney has seen. Plate glass windows. Subway tiles. Chic typography. It looks more like the layout of a modern Italian provedore. Say hello to the newest business venture by the folk behind Chai Thai, a chic place to pick up Thai groceries and elusive herbs, chillies and tropical fruits. Show More Summary

Me Oi, Strathfield

Me Oi. It means "hey Mum" in Vietnamese, most often used in an affectionate plea by kids to their mother. That's the promise behind Me Oi, a place where you'll be fed good food cooked with love. When the pho comes out, you know that Mum means serious business. Show More Summary

Bernie's Diner, Moss Vale

There's a lovely story behind Bernie's Diner, one that isn't immediately obvious as you scarf down burgers and fries in this 1950s themed American diner. Bernie's Diner pops up out of nowhere, in the small town of Moss Vale in the Southern Highlands, population 7,792. Show More Summary

Top 10 Sydney Cheap Eats for Tourists

It's easy to be distracted by the spectacle of the Sydney Opera House, the Harbour Bridge and the golden sands of Bondi Beach, but we all know that the lifeblood of any city is in its food. But how do you eat the best of Sydney on a whirlwind schedule? I first compiled this resource in 2009, but a lot can happen in six years in the restaurant world. Show More Summary

Biota Dining, Bowral

A kangaroo skin is the last thing you'd expect to find keeping your bread roll warm, but Biota Dining isn't like most other restaurants. The majority of the produce on the menu is grown in their own kitchen garden or sourced from local suppliers around Bowral. Show More Summary

Danjee, Sydney

I bet you've walked past Danjee hundred of times and never even known it. Just like it's sister restaurant Madang, Danjee is hidden down an alleyway off a busy pedestrian thoroughfare in the city. You know that narrow alley between George...Show More Summary

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